Description
This White Chocolate Raspberry Dream Cake is a decadent delight, featuring moist cake layers infused with white chocolate and tangy raspberries. Perfect for any occasion, this elegant dessert balances sweetness and tartness beautifully.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 4 oz white chocolate, melted
- 1 cup fresh raspberries
- 2 tbsp all-purpose flour (for raspberries)
For the Frosting:
- 8 oz white chocolate, melted
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
- Stir in melted white chocolate.
- Toss raspberries with flour and gently fold into the batter.
- Divide batter between cake pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then mix in melted white chocolate, heavy cream, and vanilla.
- Frost the cooled cake, layering as desired.
- Garnish with extra raspberries and white chocolate shavings.
Notes
- Ensure raspberries are dry before tossing in flour to prevent sinking.
- Use high-quality white chocolate for the best flavor.
- Refrigerate for 30 minutes before serving for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 150mg